Honey Cake is a traditional dessert for Rosh Hashanah (the Jewish New Year), & it’s great for brunch or afternoon tea. Give this delicious Fall cake a try!From the Los Angeles Times Food section, September 9, 1993
Take 1/4 cup (1 oz, 30g) of pecans and chop them finely. Set aside for topping.
Dissolve instant coffee in cup with hot water. Let cool.
In a medium bowl, whisk the flour with baking powder, baking soda, cinnamon, ginger, nutmeg (if using), and cloves.
In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer), beat the eggs lightly on low speed. Add the sugar and honey to the eggs and beat on medium speed until mixture is very smooth and lightened in color. Gradually add the oil and beat until blended.
Mix in the flour mixture and coffee in 2 batches with the mixer on low. Stir in the 1/2 cup (2 oz, 57g) coarsely chopped pecans.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until cake tester inserted in cake comes out clean. Cool the cake in the pan for 15 minutes, then lift out of the pan onto a wire rack using the partchment paper as a sling. Remove the parchment paper, and cool cake completely.
After the cake has cooled, warm the jam in a small saucepan on low heat until loose and runny. Drizzle the jam onto the cooled cake, allowing it to drip off the sides (you can place a paper towel under the cooling rack to catch the drips). Sprinkle with the reserved finely chopped pecans. Serve & enjoy!
Honey Cake with Pecans & Jam
Amount Per Serving (1 slice)
* Percent daily values are based on a 2,000 cal per day diet.
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Honey Cake with Pecans & Jam https://www.scotchandscones.com/homemade-honey-cake/ September 22, 2017